Easy Chocolate Roulade Recipe – Cocoa Swiss Roll with Cream Filling

Last Updated on 2 months by Neha Deshmukh

Easy Chocolate Roulade Recipe – Cocoa Swiss Roll with Cream Filling

Hey everyone! If you’re anything like me, you love a good chocolate dessert. And honestly, this Chocolate Roulade – a classic cocoa Swiss roll with a dreamy cream filling – is one of my absolute go-to’s. I first made this for a family birthday, and it was a huge hit! It looks impressive, but trust me, it’s way easier to make than it appears. Let’s get baking!

Why You’ll Love This Recipe

This roulade is the perfect balance of textures – a soft, slightly chewy chocolate sponge, and a light, airy cream filling. It’s a delightful treat for any occasion, from afternoon tea to a special celebration. Plus, it’s surprisingly simple to whip up, even if you’re not a seasoned baker. It’s a guaranteed crowd-pleaser!

Ingredients

Here’s what you’ll need to create this delicious Chocolate Roulade:

• 1 cup milk (approx. 240ml)
• 1 cup oil (approx. 240ml)
• 1 tsp vinegar
• 1 tsp vanilla extract
• 1 cup maida / plain flour (approx. 120g)
• 1 cup cocoa powder (approx. 85g)
• 1 cup powdered sugar (approx. 120g)
• 1 tsp baking powder
• 1 tsp baking soda
• 1 tsp salt
• 2 tbsp milk (approx. 30ml) – for adjusting batter consistency
• 1 cup whipping cream (approx. 240ml)
• 2 tbsp icing sugar (approx. 20g)

Ingredient Notes

Let’s talk ingredients! A few little things can make a big difference:

• Cocoa Powder: Don’t skimp on the cocoa powder! Using a good quality cocoa powder – I prefer a Dutch-processed one – will give you a really rich, intense chocolate flavour.
• Vinegar: Yep, vinegar in a cake! It might sound strange, but the vinegar reacts with the baking soda to create a light and fluffy texture. You won’t taste it, promise!
• Vanilla Extract: A good splash of vanilla extract really enhances all the other flavours. I always use pure vanilla extract, it makes such a difference.

Step-By-Step Instructions

Alright, let’s get down to business! Here’s how to make this Chocolate Roulade:

1. First, in a large bowl, whisk together the milk, oil, vinegar, and vanilla extract until well combined.
2. In a separate bowl, sift together the flour, cocoa powder, powdered sugar, baking powder, baking soda, and salt. Sifting is key for a light and airy sponge!
3. Now, gently add the dry ingredients to the wet ingredients, mixing until just combined. Don’t overmix – a few lumps are okay. If the batter seems too thick, add the extra 2 tablespoons of milk, one at a time, until it’s a smooth, pourable consistency.
4. Grease a shallow baking pan (like a Swiss roll tin – approximately 9×13 inches). Pour the batter into the pan and spread it evenly to create a thin layer.
5. Pop the pan into a preheated oven (around 180°C / 350°F) and bake for about 8-10 minutes, or until a toothpick inserted into the centre comes out clean.
6. While the cake is baking, prepare a sheet of butter paper slightly larger than your baking pan. Lightly dust it with powdered sugar.
7. Once the cake is baked, immediately transfer it to the prepared butter paper. Gently peel off the baking paper from the bottom of the cake.
8. Dust the warm cake with more powdered sugar and carefully roll it up tightly with the help of the butter paper. Let it cool completely.
9. While the cake is cooling, whip the whipping cream with the icing sugar and vanilla extract until stiff peaks form. Be careful not to overwhip!
10. Once the cake is completely cooled, gently unroll it. Spread the whipped cream evenly over the surface, and re-roll it tightly.
11. Wrap the roulade in plastic wrap and refrigerate for at least 30 minutes before slicing and serving. This helps it hold its shape.

Expert Tips

• Don’t Overbake: Overbaking will result in a dry, brittle cake that will crack when you roll it.
• Roll While Warm: Rolling the cake while it’s still warm makes it more pliable and less likely to break.
• Chill Time is Crucial: Don’t skip the chilling step! It allows the cream to set and makes slicing much easier.

Variations

Want to switch things up? Here are a few ideas:

• Vegan Adaptation: Use plant-based milk (like almond or soy) and vegan whipping cream alternatives. It works beautifully! My friend, Priya, swears by this version.
• Gluten-Free Adaptation: Substitute the maida with a good quality gluten-free flour blend.
• Spice Level: Add a pinch of cinnamon or a teaspoon of instant coffee powder to the batter for a warm, spiced flavour.
• Festival Adaptations: Decorate with festive sprinkles for Christmas, or add fresh berries and a chocolate ganache for a birthday celebration.

Serving Suggestions

This Chocolate Roulade is delicious on its own, but you can also serve it with:

• A scoop of vanilla ice cream
• A drizzle of chocolate sauce
• Fresh berries
• A cup of hot coffee or tea

Storage Instructions

Store leftover roulade in an airtight container in the refrigerator for up to 3 days.

FAQs

Let’s answer some common questions:

• What type of cocoa powder works best for this roulade? Dutch-processed cocoa powder gives the richest flavour, but natural cocoa powder will also work.
• Can I make the chocolate sponge ahead of time? Yes, you can! Wrap the cooled, rolled sponge tightly in plastic wrap and store it at room temperature for up to 2 days.
• How do I prevent the roulade from cracking when rolling? Roll it while it’s still warm, and be gentle! Don’t pull too tightly.
• What’s the best way to get a smooth cream filling? Make sure your whipping cream is very cold before whipping, and don’t overwhip it.
• Can I use a different filling instead of whipped cream? Absolutely! Chocolate ganache, cream cheese frosting, or even a fruit puree would be delicious.

Enjoy baking (and eating!) this delightful Chocolate Roulade. I hope it brings a little sweetness to your day! Let me know how it turns out in the comments below.